Lemon-Rosemary Olive Oil Cake

• Cooking spray
• 2 tablespoons all-purpose flour
• 13.5 ounces all-purpose flour (about 3 cups)
• 1 1/2 tablespoons finely chopped fresh rosemary
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup olive oil
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 3 large eggs
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Fresh rosemary sprig (optional)

1. Preheat oven to 350u0b0.
2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.
3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
4. Pour batter into prepared pan. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

cooking spray, flour, flour, fresh rosemary, baking powder, baking soda, salt, sugar, olive oil, milk, lemon rind, lemon juice, vanilla, lemon extract, eggs, powdered sugar, lemon juice, rosemary

Taken from www.myrecipes.com/recipe/lemon-rosemary-olive-oil-cake (may not work)